POPPED AMARANTH FOCACCIA BREAD

Ingredients   

3 cups of warm water

3 cups of white high gluten flour (bread flour)

3 Tbsp. Saf Instant Yeast

1 cup sourdough starter

3 Tbsp. sugar or honey

Add the above ingredients into you bowl and let rise for 15 minutes, then add the rest of the ingredients.

2 cups amaranth, popped                                          

(You can pop amaranth by heating a tall pan on high, put you hand over the heat up about 3 inches.  When it feels good and hot on the hand pop your amaranth a Tablespoon at a time so if you burn it you won't burn alot. I pop a Tablespoon at a time always. As you pop it you will notice your pan getting hotter.  Turn your burner down to a number 6, that becomes your perfect temperature.  If your pan gets to hot just lift your pan off the burner quickly and watch it continue to pop. When you pop amaranth there will always be some that won't pop, don't worry about it. It will work in the recipe great.)

1 Tbsp. salt

2 Tbsp. olive oil

7 cups of white wheat flour

Directions

Gradually add wheat flour until dough pulls away from sides of bowl of your bosch bowl.  Mix for 7 minutes.  Roll out dough into a round.  I use a small rolling pin that has 2 sides. (2 rolling pins in one that your hand can fit perfect between) It makes it easy to roll a round, and place on parchment paper, then put on pizza paddle.  Let rise.  Make finger wells in dough.  Brush with olive oil and sprinkle rosemary and kosher salt on the uncooked dough. Bake on preheated 500 degrees pizza stone for 7-10 minutes. Yield: 4 small pizza’s Prep time: 40 min. including rising time.  Cooking time: 7-10 minutes.  It is great dipped in balsamic vinegar mixed with a little olive oil.  My children love to make it hot with some sun dried tomato's. The taste is amazing!!!!  You can use it for pizza as well.